Crostini With Artichoke-Truffle Pate & Wild Rocket

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SF Gate

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Ingredients

3 large or 5 medium-size globe artichokes

4 garlic cloves, chopped + 2 or 3 large garlic cloves, cut in half

6 tablespoons extra virgin olive oil, or enough to get a smooth

paste consistency

2 tablespoons truffle oil, or to taste

Salt, to taste

2 to 3 ounces freshly grated Parmesan cheese

4 lengthwise slices day-old pain levain

2 to 3 ounces wild rocket leaves, cut into bite-size pieces

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